Process for the manufacture of soft cheese



Patented Mar. 6,1928.

UNITED STATES PATENT OFFICE.

ARTHUR DAHLBEBG, GENEVA, NEW YORK, ASSIGNOB, BY MESNE ASSIGNMENTS,

TO- THE PEOPLE OF THE UNITEDSTATES OF AMERICA.

PROCESS FOB THE MANUFACTURE 01 S01! CEBEESE.

Io Drawing.

(GRANTED UNDER 'rn YBOVISIOHS OF THE ACT 01 IABCE 3,

This application is made under the act of March 3, 1883, chapter 143 (22 Stat. L.,625) and the invention herein descri d and claimed may be used by the Government of I the Unit-ed States. or any of its oflicers or employees in the prosecution of work for the Government, or by any citizen of the United States, without payment to me of any royalty thereon.

The advantages of my process reside in a saving of time and labor. The cheese is finp ished and in the refrigerator twelve to twenty-four hours sooner when made by m process. It makes a more uniformly big quality product. The cheese is more smooth and buttery, tastes richer, spreads better, and slices as well or better than cheese made by the Neufchatel method. Its flavor from the standpoint of acid development and bacteri- N al growth can be controlled to better advantage. The cheese can be packed more solidly in loaves .or packages and does not mold as uickly underimproper storage conditions. t is, never crumbly. 2| eam cheese is a soft, fresh cheesewith a rich, mild acid flavor, a smooth buttery texture, and a high percentage of milk fat. The richness of cream cheese should be evident in the characteristics of the cheese when compared with Neufchatel or cottage cheese. Cream cheese should have a mi d acid, distinctly cream flavor. The acid and salt content should lower than in cottage cheese. .-The texture is usually described as very smooth and buttery. It should s read almost as freel as butter; The body 7 s ould' be more rigi than cottage cheese, -'so that cream cheese can be sold in boxes and packages. It should not be crumbly or too sticky and should pack ve solidly. These properties make t possib e to cut cream-cheese loaves with a wire or string into slices which do not break and have a solid surface. The materials used in my process and their approximate pro rtions are as follows:

Sweet cream 0 good flavorcontaining. 40'

to 45 per cent of fat; add 5 per cent ofsoluble dryjskim milk of cod flavor; add either a 1 r cent of high gra a powdered pure food atine or 0.5' r cent powdered agar free i om objectiona 1e flavor.

tioned cream mixture involves cream cheese comprisin Application ma August a, 1927. Serial 110,210,448

1m, srar. 1., 625.

My process of treating the above-menthe following steps:

Pasteurization: 145 F. for 30 minutesif gelatine is used, or 180 F. for 10 minutes if agar is used. Cool to 110 F. and add 0.7 5 per cent common salt and 0.5 to 1.0 per cent good commercial starter. Pass through a coarse strainer into mogenization pressure of 3500 to 4000 ounds' per square inchseems to give best results). Place the cream mixture im mediately in the final container and allow to stand in the refrigerator at 32? to 40 F. for one or two hours until the tem erature of the cheese is reduced to 7 0 F. old the cheese at 70 F. for 10 to 15 hours or until it has developed suflicient acid to have a mild acid flavor. -The cheese is now ready for immediate consumption; store it at 32 The process embodies a new principle in the homogenizer (hosoft cream cheese making, namely, the production of a desirable body by clum ed fat globuleswhich has been created by omogenization under specified conditions.

-Cheese made by my recess has a high milk sugar content whic may permit higher acid development under warm storage conditions. This, however, tends to reduce mold growth. 'This cheese has a richbuttery taste due to the high fat content, but lowering the fat rcentage increases thewhey leakage; T e tendency for cheese made by my process to be sticky is ofiset to a considerable degree by the use of agar.

I claim: a

A process for the manufacture of soft sweet cream, approximate y 5 per cent soluble dry skim milk, and approximately onehalf of oneper cent of powdered agar, Pasteurizing the cream mixture, cooling, adding salt and a' commercial starter, straining, homogenizin and finally reducing the tem perature o the cheese to approximately 70 F. and keeping the cheese at this temperature until it has developeda mild acid flavor.

xn'rnua c. DAHLBERG.

the mixing of 

